Quorn Thai Curry Recipe

Serves 10 Ingredients Marinade 1 tbsp 1 tbsp 2 tbsp 500g Sauce 1 tbsp 400g 4 1 tbsp 60g 1 tbsp 1½ tbsp 1 2 x 400g 3 tbsp 30g 350g 200g vegetable oil korma paste vegetarian Thai green curry paste Quorn Pieces vegetable oil onion, peeled and chopped garlic cloves, peeled and chopped fresh grated ginger fresh coriander fresh, frozen or dried lime leaves (optional) turmeric vegetable stock cube, crumbled tin coconut milk sweet mango chutney fresh basil red peppers, thinly sliced mangetout or sugar snaps, halved

Method

1. Mix the marinade ingredients together in a bowl until the Quorn is coated. Transfer to the fridge to marinate for at least 30 minutes.

2. To prepare the sauce heat the oil in a pan then gently fry the chopped onion, garlic and ginger for 5 minutes until softened but not coloured.

3. Add half of the coriander, the lime leaves, turmeric, stock cube, coconut milk, and mango chutney. Gently bring to the boil then simmer, covered for 20 minutes. Add the basil and remaining coriander to the sauce for the last 5 minutes of cooking time then remove the pan from the heat and blend until smooth with a hand blender.

4. Meanwhile transfer the marinated Quorn pieces to a baking tray and cook in a moderate oven 180°C/Gas Mark 4 for 12 minutes. Remove from the oven and reserve.
5. Add the Quorn pieces, red pepper and mangetout to the sauce and simmer for 5 minutes or until the vegetables are just cooked.

Tip: this curry also works really well using Quorn fillets torn by hand or sliced in chunky pieces.